This creamy chicken nachos recipe is a guaranteed crowd-pleaser and low carb to boot! Layer your creamy chicken and shredded cheese over Cut Da Carb chips, bake on a sheet pan, add your toppings and serve. Super simple!!
This creamy chicken nachos recipe is loaded with diced chicken (I prefer that over shredded chicken), salsa, taco seasoning and cream cheese to make them super creamy! They are hearty enough for a quick and easy dinner recipe or a delicious appetizer for a crowd!
Add everything to the pressure cooker (yep, only one-pot) and let it cook for 15 minutes, then dice the chicken, add back to the pot and stir until fully combined. These nachos are creamy and oh so cheesy!
I cut up a few Cut Da Carb sheets, fried them in olive oil to make tortilla chips and loaded them with all my favorite toppings. If you haven’t tried these, what are you even doing with your life?!?!?! Lol! J/K.
PRESSURE COOKER CREAMY CHICKEN NACHOS RECIPE {LOW CARB}
But no really, they make the crispiest low carb chips ever. They’re even better than tortillas chips to me. With only 9 net carbs per sheet, they are naturally a no brainer for the low carb dieter.
Remember the Tex-Mex foodie in me? Well she’s on 10 because this creamy chicken nachos recipe helps me keep my waist line in check without the sacrifice!!! SCORE!!!
There are lots of options with this recipe too. You can use it as a dip, serve it as a nacho bar, make sheet-pan nachos as I’ve done here, or roll it up in a cut da carb sheet and make it into a burrito or even a quesadilla! The combinations are endless!!!
Don’t forget to load up with these must-have toppings:
- Pico de gallo, jalapenos, sour cream
- Mango Guacamole or diced avocado
- Salsa – You’ve gotta try this authentic stuff! Loaded with so much flavor!
Serve these Pressure Cooker Creamy Chicken Nachos up with your community of faith this year or shindig (Acts 2:42-47) and watch these disappear in a flash! Say Grace and enjoy guys!
Pressure Cooker Creamy Chicken Nachos Recipe {Low Carb}
Ingredients
- 1.5-2 lbs boneless, skinless chicken breasts
- 1 brick cream cheese
- 1 16oz salsa
- 1 taco seasoning packet or make your own here
- 1/2 cup chicken bone broth
- 3 Cut Da Carb Sheets
- avocado oil for pan frying
- 2 cups shredded Colby Jack cheese
Instructions
Low Carb Crispy Chips
- Cut 3 Cut Da Carb sheets into several rectangle shaped chips
- Bring enough avocado oil to cover the bottom of you skillet to a high heat.
- Fry in the hot oil for several seconds on each side until browned. Work quickly.
- Drain on paper towel and sprinkle with a small bit of salt.
Creamy Chicken
- Add half the salsa and the bone broth to the bottom of your pressure cooker.
- Place chicken breast on top along with the taco seasoning and cream cheese brick.
- Pour remaining salsa on top.
- Turn the pot on manual, high pressure for 15 minutes and then do a quick release.
- Use tongs to transfer the chicken to a cutting board and cut into a medium to small dice and return it back to the pot. Stir until nicely mixed and creamy.
Assemble Nachos
- Line a small cookie sheet with parchment paper.
- Layer fried chips on the cookie sheet
- Using a slotted spoon, top with chicken and shredded cheese.
- Place in 350 oven for about five minutes or until cheese is completely melted.
- Top with pico de gallo, sour cream, guacamole, salsa, jalapenos and green onions. Say Grace and enjoy!
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